With so many protein choices now in stores, it's easy to think of ground beef as only reserved for hamburgers. Today we're kicking it old school and reminding you of old family favorites that utilize an ingredient which freezes well, is inexpensive and requires little fuss to incorporate. Click through for 12 of our favorite ways to use a sometimes underrated food!
We've recently discovered the Author's Answers Series from Leite's Culinaria and have been tearing through their archives! David Leite's most recent interview is with John Torode, chef of Smiths of Smithsfield and author of Beef and Other Bovine Matters, who shares some great tips for cooking meat at home...
On Friday we introduced Dave Zino of the Beef Checkoff Culinary Center. He explained the difference between stewing and braising. Today he's back to talk about the best cuts of beef for holiday braises. We are very much in favor of braises and pot roasts for big crowds; they are usually cheap, easy, and convenient because they can be made ahead of time. Here are Dave's suggestions on the best meat to buy.
You know that we love braising, here at The Kitchn. It's one of our favorite ways to cook meat because it's easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We've noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino. We asked him to tell us a little more about braising beef, and also about the best cuts for braising.
Here's Dave's first tip on braising for us: he clears up the difference between braising and stewing.
It's that time of the year when people around the world go to German beer halls and German restaurants to celebrate Oktoberfest. Are you in the mood to try some homemade German cuisine this weekend? Try sauerbraten! The word means "sour roast," and the dish is a roast beef that is marinated in vinegar and then braised.
Surely you’ve noticed the National Cattleman’s Beef Association’s print ad campaign by now. In one, large slabs of beef are posing as cliffs, surrounded by rivers of blood and dotted with lentils and mushrooms. In another, a medium-rare beefy seashore, complete with parsley foliage, is gently lapped by sea-salted waves.
The slogan? Another mouthful: ‘Discover the power of protein in the land of lean beef.”
The Nebraska Beef Council calls these ads fanciful and cutting edge. But what do you think of the beefscapes? Do they whet your appetite for a nice steak or leave you feeling a little creeped-out?
One of our favorite vendors at the Ferry Plaza Farmer's Market is Marin Sun Farms. Marin Sun is a local family farm in Marin County, California that raises organic, grass-fed cattle, pigs, goat, lamb, and chicken.
We love CSA's because we believe in supporting our local farmers and we love getting fresh produce delivered to us direct from the farmer. Now, those of us in most Bay Area locations can have local meat delivered to us straight from the ranchers.